Grilled Nachos On Pizza Stone Recipes

Steps:

• Place a grill-safe pizza stone (see Cook's Note) that is at least 14 inches in diameter on a grill. For gas grills with 3 or more burners: Turn all the burners to high heat and close the lid. Let the stone heat until the internal temperature of the grill is 500 degrees F, about 15 minutes. For charcoal grills: Fill a chimney starter with enough charcoal for high heat, then light it (be sure to consult the grill manufacturer's guide for the best results for high-heat cooking). Close the lid and let the stone heat until the internal temperature of the grill is 500 degrees F, about 30 minutes.
• Meanwhile, make the marinade. Mix the olive oil, chili powder, chipotle in adobo sauce, cumin, garlic powder, lime juice, 2 teaspoons salt and a few grinds of black pepper in a medium bowl. Transfer half of the mixture (about 1/4 cup) to another medium bowl. Add the peppers and onions to one bowl and mix to combine. Add the chicken to the other bowl and mix to combine.
• Place the chicken on one half of the pizza stone and the peppers and onions on the other half. Close the grill and cook until the chicken is cooked through, has a nice char on the bottom and the vegetables are softened and caramelized on the bottom, 10 to 12 minutes (3 to 5 minutes if using a charcoal grill).
• Transfer the chicken and vegetables to a platter and serve in the tortillas with the guacamole, pico de gallo, hot sauce and sour cream, if desired.

Steps:

• Heat gas grill on low so as not to have a flame while cooking. Lightly spray pizza stone with any cooking spray. Cook hamburger, drain, add taco seasoning and water; cook until water is absorbed. Spread first layer of chips on lightly sprayed stone in a circular formation, then cover with corn, ro-tel, meat, cheese. Repeat this, making the nachos into a tower (large circle to small circle on top). Cover the last stack of chips with just cheese and place stone on the handled metal carrier that comes with the stone. Place on the grill at low heat..Takes about 20 minutes to heat through. Remove from heat, top with olives, sour cream, guacomole, and tomatoes. I set the stone the middle of the picnic table and we all dug in!!